Reading some of the posts in the homebrew forums, I realise how incredibly fortunate I am in having a huge amount of tolerance and support from my beloved for the strange smells and liquids which emerge periodically from the kitchen. She loves ginger beer, although I often find it too sweet, so this is a home brew-hybrid – a ginger beer well hopped to provide some bitterness to offset the intrinsic sweetness.
Red Panda Hopped Ginger Beer.
Brewdate: 14/2/2017, Malt Extract with spices , 20L.
Target: OG 1035 / IBU 38 / ABV 4.9 Actual: OG 1034 / ABV
- 980g ginger beer concentrate (Coopers)
- 1kg granulated sugar
- 60g Cascade hops (40g bittering + 20g flavouring)
- 7g Ale yeast (Coopers)
- Heat 10L water to 50°C. Add half the extract and the sugar to teh fermenter, then pour in the water. Stir until dissolved.
- Bring another 10L of water to the boil and stir in the other half of the extract.
- Bring back to the boil and add the first charge (40g) of bittering hops.
- Boil for 15 minutes.
- Add second charge of flavouring hops (20g)
- Boil for 15 minutes, then remove from heat.
- Allow to cool for 10 minutes then remove hop parcels.
- Start the yeast starter
- Cool in water bath for 30 minutes.
- Add to the fermenter and mix well.
- Cool or warm as appropriate to 20-22°C then pitch yeast.
- Ferment at constant temperature for 6 days.